This week we travel to San Francisco to meet James Beard award winning chef Craig Stoll, owner of Pizzeria Delfina (right next door to his wonderful, award winning osteria, Delfina). We'll also meet Pizzeria Delfina's head pizzaiolo Anthony Strong, as passionate a pizza freak as I've ever met. In this week's webisode segment Anthony will show us how he makes Delfina's distinctive Margherita pizza. Over the next few weeks we'll continue to explore the many aspects of their Mission District neighborhood, known as The Gastro, with Craig, Anthony and a few other residents of the Gastro. You'll love this series, which begins on Thursday!

I'll be posting another Peter's Blog entry on Tuesday and, on Friday, a short explanation and instructional on the stretch and fold method that has been revolutionizing bread baking these past few years.

We'll be taking a week off from Guest Columns to give you a chance to catch up with the many thoughtful pieces already posted from our contributors. If you have posted comments in the past and did not see them on the site, we think we solved this technical issue and all viewers should now be able to post comments. If you still don't see them, write to us at
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
and let us know.

Hope to see some of you at this Saturday's Seventh Annual Asheville Bread Festival.

Next week we will begin to move up the coast, leaving Pizzeria Mozza in Los Angeles for the San Francisco foodie district known as "The Gastro." There, we'll focus in on the fabulous Pizzeria Delfina, owned by James Beard Award winning chef, Craig Stoll and his head pizzaiolo, Anthony Strong, as well as a few other food lovers' surprises all found within one block of each other. The first segment in this new webisode series will post on Thursday, March 31st.

This week, however, we want to take a little break from the video webisodes and reflect back on the past two months and give all our new viewers and members a chance to catch up with the journey. So, on Tuesday I'll be posting some reflections on Peter's Blog.

Of course, we'll also post a new recipe on Wednesday, and a new Guest Column from our friend Joseph Pergolizzi, founder of the mobile wood fired oven company, The Fire Within, on Friday.

My Yahoo e-mail was hacked last night with that scam about being robbed in London and needing cash. I'm using this site now to try to reach as many of you as possible who may have gotten this phony scam with my address. Please DO NOT respond to it--it hijacked my whole e-history and I can't even use my yahoo e-mail to warn folks, so I'm doing it this way and through my other social media. Thanks for your understanding and patience.

Looks like things are heating up as we enter March Madness! Jamie Oliver commented on Tom Carrig's Guest Column and our video webisode archive is growing by leaps and bounds. Here's what's coming this week:

--On Tuesday, I'll be posting on Peter's Blog about some interesting up coming events.

--On Wednesday, we'll post a wonderful new recipe for pickled hot peppers that you can easily make at home. Brad English swears that these peppers have changed his life!

--On Thursday, we complete the Pizzeria Mozza webisode series with a final gathering around a pizza-full table with Nancy Silverton, Russ Parsons, and Kristine Kidd. We've spent the past two months sharing the world of Pizzeria Mozza with you before we move on to visit other great pizzerias, but our Quest began there -- what a great place to start our journey -- so we've devoted a lot of segments to Mozza. You've come with us this far, so don't miss our final installment.

--On Friday we'll feature a report on last week's giant Pizza Expo in Las Vegas from regular contributor, John Arena, along with some photos from this, the largest gathering of pizza freaks in the United States.

As we often say, there's always something new on Pizza Quest -- thanks for coming on the journey with us!

This week we return to Pizzeria Basta in Boulder, CO, for another Kelly Whitaker pizza demo. This time, Kelly shows us his personal favorite, a simple and delicious Marinara pizza, with a few special Kelly touches. This video will post on Thursday.

I'll be back on Tuesday for a new Peter's Blog, with some comments on the growing gluten free trend.

Along the same lines, new Guest Columnist Tom Carrig will address the notion that eating pizza could be healthy for us. How and why--we'll find out on Friday.

And on Wednesday I'll post a new recipe, this one is an olive and peppadew pepper tapinade--great for topping a pizza or just eating with crackers!